Description

This gluten-free pumpkin chocolate chip bread recipe is moist, easy to make and dairy-free. Made with almond flour, sweetened with maple and loaded with chocolate chips; a fall must have!

Ingredients

Dry Ingredients:

1 3/4 cup blanched almond flour
1/4 cup tapioca flour, or arrowroot flour
1 3/4 tbsp pumpkin pie spice * See Notes
1 tsp baking soda
1/4 tsp kosher salt

Wet Ingredients:

1 cup canned pumpkin purée * See Notes
1/4 cup coconut oil, melted and cooled
1/4 cup maple syrup
1 tsp vanilla extract
2 eggs, room temperature

Optional / Extras:

1/2 cup pecans or walnuts, chopped
3/4 cup chocolate chips

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Instructions

Preheat oven to 350ºF. Grease and line a 9×5 loaf pan with parchment paper.
In a large mixing bowl, combine all of the dry ingredients: almond flour, tapioca flour, pumpkin spice mix, baking soda, and salt. Whisk until well combined; set aside
In a separate bowl, add the wet ingredients: canned pumpkin, melted and cooled coconut oil, maple syrup, vanilla extract and eggs. Mix together using a whisk, a hand mixer or stand mixer with paddle attachment, until smooth and fully combined.
Add the dry ingredients to the wet mix and stir until well combined. Fold in the chopped nuts and chocolate chips.
Pour the batter into the prepared pan and use a spatula to smooth the top. Sprinkle extra chocolate chips on top (optional).
Bake for 48-50 minutes, until a toothpick inserted in the center comes out mostly clean (with few moist crumbs).
Remove the pumpkin chocolate chip bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.

Notes

To make your own pumpkin pie spice: read the blog post above.

For gluten and dairy-free chocolate chips: I like to use Enjoy Life Foods minis or morsels.

Pumpkin Purée: Use canned or homemade puree, NOT pumpkin pie filling.

Storing Options:

To Store: Once cooled, store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 10 days.
Freeze with Ease: Safely store the bread for up to 3 months. Once fully cooled, tightly wrap it in aluminum foil, freezer wrap, or a freezer bag. When ready to enjoy, let it thaw in the refrigerator overnight before serving.

Pumpkin Chocolate Chip Muffins: This will make about 8 muffins. Bake at 350ºF for 25-27 minutes, or until a toothpick inserted in the center comes out with few moist crumbs.

Prep Time: 10 minutes
Cook Time: 45-50 minutes
Category: Breakfast, Snack